• Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
• Peel and thinly slice enough onion to measure 1½ cups [3 cups].
• Strip the collard green leaves from the stems; cut the leaves crosswise into ½-inch-wide strips.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Transfer to a plate.
In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Working in batches if needed, add the collard greens and cook, stirring occasionally, until wilted, 3 to 5 minutes.
Stir in the apple cider vinegar and molasses and bring to a boil. Reduce to a simmer and cook until the liquid is thickened slightly, 1 to 2 minutes. Add the sweet potato and toss to combine. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the chicken.

• Pat the chicken dry with a paper towel; season generously with salt and pepper and the blackening spice blend.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate.

Transfer the sweet potato and collard greens to individual plates, top with the chicken, and serve.